Master mixologist Lori Kudelski razzled and dazzled us at the Essex Inn on Saturday night. The laughter-filled parade of locally inspired, seasonally savvy cocktails was nothing short of a mesmerizing adventure. Keep your eyes peeled for a full account including the recipe for the Dalton’s new signature drink concocted by Lori specially for the occasion.
From Tippling to Tasting
Following the free-to-the-public mixology class, my bride and I joined friends for a tasty Essex Inn supper. The Black Rope Mussels (above) with ginger and lemon grass offered a tasty, exotic twist to our locals catch-up. Belgium meets Thailand meets Essex… When I lamented the fact I couldn’t sop up the delicious broth because I’m gluten-free, I received a bowl of wild rice that I doused in broth. Sublime!
Chef Jonathan Gravatt executed another nimble change to accommodate my gluten restriction, swapping out the mac’n’cheese that was supposed to accompany his Black Angus Prime Rib for an outstanding medley of forest mushrooms and asparagus. It was divine, and the perfect complement to the flavorful meat. Now that’s versatility!
Tippling and Tasting
Emboldened by Gravatt’s quick adaptations, I sidestepped the tempting but gluten and dairy prohibitive dessert offerings, and suggested a plate of fresh berries drizzled with Grand Marnier. This beauty is what I received.
Needless to say, my berries were passed around the table twice before I managed to recover them.
A Recent Tasting Menu
Perhaps Chef Gravatt got lucky tonight? Perhaps. But it’s my fourth meal, and all have been this good. No, one, an epic tasting menu, was amazing! I’ll let your imagination conjure up the details, but I’ll wrap up this post with a gallery of some of my favorite dishes. Enjoy.